INGREDIENTS
1 (32-ounce) carton low-fat or nonfat vanilla yogurt 3 tablespoons freshly squeezed lemon juice 5 ounces fresh or frozen blueberries 1 dozen Popsicle molds or paper cups Wooden sticks DIRECTIONS Using a blender, blend 28 ounces of the yogurt with 2 tablespoons lemon juice; transfer to a bowl. Wash the blender jar, and combine remaining 4 ounces yogurt with 1/2 cup berries and remaining tablespoon lemon juice. Blend. Fill each pop mold with alternating layers of yogurt and puree, adding whole berries to mix. Swirl with knife. Freeze 25 minutes. Insert wooden Popsicle sticks halfway and freeze overnight. Popsicles will keep, frozen, for at least 3 weeks. Yield: 12 ice pops Prep Time: 15 minutes Total Time: 8 hours (must be frozen overnight) Difficulty Rating: Easy
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories
All
|